Meet John MIchael Lynch
JohnMichael Lynch began his culinary career as a line cook at James Beard award-winning Chef Jeffery Buben’s Bistro Bis in Washington, DC. Under his tutelage, Lynch worked a variety of kitchen stations including sauté, grill, and entremetier. With Chef Buben’s encouragement, Lynch enrolled at the Culinary Institute of America (CIA) earning a bachelor of Professional Studies in Culinary Arts in 2006.
Lynch then worked at Cherokee Town and Country Club in Atlanta, where he had previously completed an 18-week externship. During his tenure Lynch was promoted to Chef de Cuisine overseeing all aspects of the fine dining and stewarding departments.
In early 2014 Lynch took an Executive Sous- Chef position at the elite Chevy Chase Club in Maryland where he assisted the Executive Chef in executing and managing all aspects of the culinary department. His duties included ordering and butchering proteins, delegating commissary prep, overseeing the banquet department, staff scheduling, menu development, and managing the day-to-day operations of the main kitchen.
In July of this year, Lynch joined Hotel Granduca as Executive Chef of Ristorante Cavour. Since moving to Houston Lynch is developing his menu by focusing on seasonal, high-quality ingredients that shine in classic Northern Italian dishes.
Lynch has been recognized many times for his culinary talents over the years. In additional to numerous gold and silver medals awarded by the American Culinary Federation, he was awarded the 2008 ACF National Junior Chef of the Year and the 2013 ACF Southwest Chef of the Year.